Post Graduation Diploma in Industrial Chemical Process Operations (P.G.D.I.C.P.O.)

Postgraduate

Online

£ 475.78 VAT inc.

*Indicative price

Original amount in INR:

₹ 50,000

Description

  • Type

    Postgraduate

  • Methodology

    Online

  • Duration

    1 Year

  • Start date

    Different dates available

  • Online campus

    Yes

In an "engineering" sense, a chemical process is a method intended to be used in manufacturing or on an industrial scale (see Industrial process) to change the composition of chemical(s) or material(s), usually using technology similar or related to that used in chemical plants or the chemical industry.

Facilities

Location

Start date

Online

Start date

Different dates availableEnrolment now open

About this course

GRADUATE PASSED STUDENTS CAN APPLY

GRADUATE PASSED STUDENTS CAN APPLY

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Reviews

Subjects

  • Nutrition
  • Microbiology
  • Food Science
  • Food Microbiology
  • Food Chemistry
  • Science
  • Microbial
  • Foods
  • Adulterations
  • Immunoelectrophoresis
  • Ouchterlony d

Course programme

Chromatographic techniques: Adsorption, column, partition, affinity, ion exchange, size exclusion, GC, HPLC, Separation techniques: Gel filtration, dialysis, electrophoresis, sedimentation, centrifugation, isoelectric focusing. UNIT-V Special techniques: Enzymatic methods of food analysis; thermal methods in food analysis (calorimetry) colour and texture measurement techniques. Suggested Readings 1. Aurand, L.W. and Woods, A.E. 1973. Food Chemistry. AVI, Westport. 2. Birch, G.G., Cameron, A.G. and Spencer, M. 1986. Food Science, 3rd Ed. PergamonPress, New York. 3 .Fennema, O.R. Ed. 1976. Principles of Food Science: Part-I Food Chemistry. Marcel Dekker, New York. 4. Meyer, L.H. 1973. Food Chemistry. East-West Press Pvt. Ltd., New Delhi. Potter, N.N. 1978. Food Science. 3rd Ed. AVI, Westport. 5. Bamji MS, Rao NA & Reddy V. 2003. Textbook of Human Nutrition.Oxford & IBH. 6. Belitz HD.1999. Food Chemistry. Springer Verlag. DeMan JM. 1976. Principles of Food Chemistry. AVI. 7. Fennema OR.1996. Food Chemistry. Marcel Dekker. 8. Meyer LH. 1987. Food Chemistry. CBS. 9. Swaminathan M. 1974. Essentials of Foods and Nutrition. Vol. II. Ganesh& Co. 10. Joslyn, M.A. Ed. 1970. Methods in Food Analysis. Academic Press, New York. 11. King, R.D. Ed. 1978. Developments in Food Analysis Techniques-1. Applied Science Publishers Ltd., London. 12. Morris, C.J. and Morris, P. 1976. Separation Methods in Biochemistry 2nd Ed. PitmanPub., London. 13. Plummer, D.T. 1971. An Introduction to Practical Biochemistry. Mc-Graw Hill Pub. Co., New York. 14. Raghuramulu, N., Madhavan Nair, K., and Kalyanasundaram, S. Ed. 1983. A Manual of Laboratory Techniques. National Institute of Nutrition, ICMR, Hyderabad. 15. AOAC International. 2003. Official methods of analysis of AOACInternational. 17th Ed. Gaithersburg, MD, USA, Association ofAnalytical Communities. 3 16. Kirk RS & Sawyer R. 1991. Pearson's Chemical Analysis of Foods. 9th Ed. Longman Scientific & Technical. 17. Leo ML. 2004. Handbook of Food Analysis. 2nd Ed. Vols. I-III. 18. Linden G. 1996. Analytical Techniques for Foods and Agricultural Products. VCH. 19. Macleod AJ. 1973. Instrumental Methods of Food Analysis. Elek Sci.Marcel Dekker. 20. Nielsen S. (Eds.). 1994. Introduction to Chemical Analysis of Foods. Jones & Bartlett. 21. Pomrenz Y & Meloan CE. 1996. Food Analysis - Theory and Practice. 3rdEd. CBS. 22. Ranganna S. 2001. Handbook of Analysis and Quality Control for Fruit and Vegetable Products. 2nd Ed. Tata-McGraw-Hill. 23. Robinson JW. 1970. Undergraduate Instrumental Analysis. Marcel Dekke PGDFST-412. Food Microbiology: UNIT I History of microbiology of food, Types of micro-organism normally associated with food-mold, yeast, and bacteria, newer and rapid methods for qualitative and quantitative assay demonstrating the presence and characterization of microbes. UNIT II Microbial growth in food: intrinsic, extrinsic and implicit factors, Microbial interactions, Inorganic, organic and antibiotic additives, Effect of injury on growth or survival. UNIT III Contaminants of foods-stuffs, vegetables, milk and meat during handling and processing. Food poisoning and microbial toxins, microbial food fermentation (Yogurt, cheese, beer, sauerkraut, dairy product etc.) standards for different foods. Food borne intoxicants and mycotoxins UNIT IV Modern methods of cell culture: synchronous and co- cell culture, continuous cell culture in liquid and solid media, Cell immobilization and applications, Pre and probiotics in food. UNIT V Detection of food and adulteration, Techniques to detect food adulterations, Immunoassay technique (ELISA, Immunoelectrophoresis, Ouchterlony double diffusion method). Quality assessment of fermented food products. .Suggested Readings 1. Branen A.L. and Davidson, P.M. 1983. Antimicrobials in Foods. Marcel Dekker, Newyork. 2. Jay J.M. 1986. Modern Food Microbiology. 3rd Edn. VNR, New York. 3. Robinson, R.K. Ed. 1983. Dairy Microbiology. Applied Science, London. 4. Banawart GJ. 1989. Basic Food Microbiology. 2nd Ed. AVI Publ. 5. Frazier J & Westhoff DC. 1988. Food Microbiology. 4th Ed. McGraw Hill. 6. Garbutt J. 1997. Essentials of Food Microbiology. Arnold Heinemann. 7. Jay JM, Loessner MJ & Golden DA. 2005. Modern Food Microbiology. 7th Ed. Springer. 8. Ray B. 2004. Fundamentals of Food Microbiology.3rd Ed. CRC. 9. Robinson RK. (Ed.). 1983. Dairy Microbiology. Applied Science. 10. Steinkraus KS. 1996. Handbook of Indigenous Fermented Foods. Marcel Dekker.

Post Graduation Diploma in Industrial Chemical Process Operations (P.G.D.I.C.P.O.)

£ 475.78 VAT inc.

*Indicative price

Original amount in INR:

₹ 50,000